Objective:
Determine the presence and quantity of various nutritional components in raw and roasted peanuts, peanut butters, and peanut flours.

Approach:
Samples for analysis 1) raw and roasted peanuts with and without seed coats from a composite sample of several varieties from each of the four market types (virginia, runner, spanish and valencia) (4 raw and 4 roasted samples) 2) composite samples from various brands of standard crunchy and creamy peanut butter and composite samples of similar natural peanut butter (4 samples); and 3) composite samples of brands of defatted peanut flour (12% fat) and partially
defatted peanut flour (28%) (2 samples). The total number of samples from this composite based sampling plan is 14 which demands a minimum of triplicate analyses to reduce variability to acceptable levels.